Grilled chicken breast with julienne salad

Written by Catherine Saxelby on Tuesday, 20 April 2010.
Tagged: chicken, dairy-free, dinner, egg-free, gluten-free, healthy cooking, healthy eating, healthy recipe, high fibre, low fat, low salt, main course, meat, moderate, salad

Ready In: 35 minutes
Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

Grilled chicken breast with julienne salad

This julienne salad of tomato, onion, cucumber and coriander is very versatile and will dress up anything from a simple grill or BBQ.

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Ingredients

GRILLED PAPRIKA CHICKEN:
4 skinless chicken breast fillets (approx 800 g)
1 teaspoon paprika
oil spray
SALAD:
1 small red onion
5 Roma tomatoes (approx 500 g)
1 small cucumber
2-3 stalks fresh coriander
2 tablespoons sweet chilli sauce
freshly ground pepper
SERVE WITH:
wedges of fresh lime or lemon
2 cups cooked brown rice

Nutrition per serve

One serve (including ½ cup cooked brown rice) = 1860 kJ (443 Cals), 13 g fat (includes 4 g saturated fat), 31 g carbohydrate (includes 6 g sugars), 4 g fibre, 180 mg sodium. Read our nutrition rating system.

Directions

1. Peel the onion, wash tomatoes and remove seeds and inner membranes. Cut both into julienne-style strips.

2. Cut the cucumber into halves. Remove the seeds (use a spoon) and slice into thin strips. Mix with tomatoes, onion, coriander and chilli sauce, adding pepper to taste.

3. Sprinkle each chicken breast fillet with paprika, then place on a lightly-oiled tray and grill for about 5 minutes on each side, until cooked through. Alternatively cook on a hot barbecue grill.

4. Arrange rice on a dinner plate. Place grilled chicken breast fillet on top. Top with the julienne salad and serve with a wedge of lime.